Sopa de Ajo (Spanish Garlic Soup) Recipe

Introduction

Sopa de Ajo, or Spanish Garlic Soup, is a comforting and flavorful traditional dish perfect for chilly evenings. This simple soup combines garlic, smoky paprika, and rustic bread in a savory broth with silky ribbons of egg for a satisfying meal.

Ingredients

• 1/4 cup olive oil
• 8 to 10 large cloves garlic, very thinly sliced
• 4 ounces stale bread, torn or thinly sliced
• 1 tablespoon smoked paprika (pimentón)
• 6 to 7 cups chicken stock or vegetable broth
• 4 large eggs, whisked
• Fine sea salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Heat the olive oil in a large stockpot over medium heat. Add the sliced garlic and sauté for 2–3 minutes, stirring occasionally, until fragrant and just golden. Be careful not to let the garlic brown too much. Stir in the smoked paprika.
2. Step 2: Add the bread and toss to coat evenly in the garlic oil. Continue to cook for another 3 minutes, stirring frequently.
3. Step 3: Pour in 6 cups of chicken stock and stir to combine. Use a wooden spoon to break the bread into smaller pieces as it softens. Bring the soup to a strong simmer.
4. Step 4: While stirring the soup in a slow, circular motion to create a whirlpool, gradually pour in the whisked eggs. Continue stirring gently to form delicate egg ribbons throughout the soup.
5. Step 5: If a thinner consistency is preferred, add up to 1 additional cup of stock. Taste and season with salt, pepper, and more smoked paprika if desired.
6. Step 6: Ladle into bowls and enjoy immediately, while hot and fragrant.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken stock.
• Use day-old or stale bread for the best texture, as it holds up better in the soup.
• To add a smoky depth, try using smoked sea salt or adding a small pinch of cayenne for heat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the eggs from overcooking and becoming rubbery. This soup is best enjoyed fresh, as the bread may lose its texture upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Sopa de Ajo without eggs?

Yes, you can omit the eggs for a simpler version, but they add a signature silky texture to the soup. Consider increasing the bread slightly to maintain heartiness.

What type of bread works best for this soup?

Stale rustic bread, such as a baguette or country loaf, is ideal as it absorbs the broth well without becoming too mushy.

Sopa de Ajo (Spanish Garlic Soup) Recipe

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Sopa de Ajo, or Spanish Garlic Soup, is a comforting and flavorful traditional Spanish soup made with garlic, stale bread, smoked paprika, and eggs. This hearty yet simple soup is simmered in chicken or vegetable stock, creating a warm dish perfect for cold days or when you need a soothing meal. The eggs are whisked in at the end to create delicate ribbons that add texture and richness to the broth.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Spanish
• Diet: Vegetarian

Ingredients

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Soup Ingredients

• 1/4 cup olive oil
• 8 to 10 large cloves garlic, very thinly sliced
• 4 ounces stale bread, torn or thinly sliced
• 1 tablespoon smoked paprika (pimentón)
• 6 to 7 cups chicken stock or vegetable broth
• 4 large eggs, whisked
• Fine sea salt and freshly ground black pepper, to taste

Instructions

1. Sauté the garlic and bread: Heat the olive oil in a large stockpot over medium heat. Add the sliced garlic and sauté for 2–3 minutes, stirring occasionally, until fragrant and just golden. Be careful not to let the garlic brown too much. Stir in the smoked paprika.
2. Add the bread: Toss the stale bread into the pot and coat it evenly with the garlic oil. Continue to cook for another 3 minutes, stirring frequently to prevent sticking and to allow the bread to soak up the flavors.
3. Simmer the soup: Pour in 6 cups of chicken stock or vegetable broth and stir to combine. Use a wooden spoon to break the bread into smaller pieces as it softens. Bring the soup to a strong simmer over medium heat.
4. Add the eggs: While slowly stirring the soup in a circular motion to create a whirlpool effect, gradually pour in the whisked eggs. Continue stirring gently to form delicate ribbons of egg throughout the soup, adding texture and richness.
5. Season and adjust consistency: If desired, add up to 1 additional cup of stock for a thinner consistency. Taste the soup and season with fine sea salt, freshly ground black pepper, and more smoked paprika if preferred.
6. Serve: Ladle the soup into bowls and enjoy immediately while hot and fragrant for the best flavor experience.

Notes

• Use stale bread to achieve the best texture in the soup; fresh bread may become too mushy.
• Be careful not to overcook the garlic to avoid bitterness.
• Vegetarian option: use vegetable broth instead of chicken stock.
• The whirlpool technique when adding eggs is key to creating those beautiful egg ribbons.
• This soup is best served hot and fresh; leftovers may lose the delicate texture of the eggs.

Keywords: Sopa de Ajo, Spanish garlic soup, garlic soup, easy Spanish soup, traditional Spanish recipes, bread soup, smoky paprika soup